The following questions should be paid attention to when writing the hotel disinfection record book:

serial number;

date;

name of disinfectant;

disinfectant concentration;

disinfection methods (spraying, wiping ...);

disinfection start time;

disinfection end time;

operator;

remarks, etc.

For others, it is necessary to note the information of the person in charge of health.

Hotel tableware disinfection system:

Equipped with special cleaning, disinfection and cleaning equipment.

the cleaning and disinfection personnel should strictly follow the cleaning and disinfection procedures and methods. Physical disinfection: removing residues → cleaning water → thermal disinfection → cleaning. Chemical disinfection: residue removal → clean water flushing → disinfection drug soaking → clean water flushing → cleaning.

tableware should be recycled during meals, cleaned and disinfected during meals, and it is not allowed to stay overnight.

Tableware detergents and disinfectants used for cleaning and disinfecting tableware must meet the relevant national hygiene standards and requirements.

tableware must be cleaned before disinfection, and the disinfected tableware should have a smooth surface, no oil stains, no peculiar smell, no foam and no soluble attachments, which should meet relevant standards.

the disinfected tableware should be put into the cleaning cabinet in time and sealed for later use. The cleaning cabinet containing sterilized tableware should be clearly marked and often scrubbed and disinfected. Sterilized and unsterilized tableware should be stored separately.

The pool for cleaning catering should be dedicated. Food raw materials, laundry, etc. should not be cleaned in the pool for cleaning tableware, and mop should not be washed.

after cleaning and disinfection, clean the floor and the pool in time, and dispose of the slop bucket in time, so that there is no water on the floor, no residue in the pool, and the slop bucket is clean inside and outside. Regularly clean the indoor environment and equipment, leaving no sanitary corner and keeping it clean.

record the disinfection carefully.